Food Allergies definitions
Adrenaline – See Epinephrine.
Allergen – A substance that causes an allergic reaction.
Allergenic – Describes a substance that produces an allergic reaction.
Anaphylaxis – A severe reaction to an allergen that may lead to death.
Antibody – A protein molecule tailor-made by the immune system to detect and help destroy invaders, such as bacteria, viruses, and toxins.
Bacteria – Single-celled microbes that have no nucleus. Some bacteria are potentially disease causing.
Basophils – White blood cells that contribute to allergic inflammatory reactions.
Celiac disease – An autoimmune disease of the digestive system that damages the small intestine and interferes with the absorption of the nutritional content of food. People who have celiac disease cannot tolerate gluten (a protein in wheat, rye and barley).
Eczema – The term for a group of allergic conditions that causes the skin to become inflamed and is characterized by redness, itching, and oozing lesions that become crusty. The most common type of eczema is known as atopic dermatitis, or atopic eczema and is particularly common in young children and infants.
Elimination diet – Removal of certain foods from a person’s diet.
Enzyme – A protein produced by living cells that promotes specific biochemical reactions.
Epinephrine – A Hormone, also called adrenaline, that works rapidly to contract blood vessels, preventing them from leaking fluid. It also relaxes airways, relieves cramping in the gastrointestinal tract, decreases swelling, and blocks itching and hives. Epinephrine is the drug in an EpiPen used to counter an anaphylactic reaction.
Esophagus – The passageway through which food moves from the throat to the stomach.
Extract – A liquid preparation containing food allergens from specific food.
Gastrointestinal Tract (GI) – The organ system of the body that includes the esophagus, stomach, and small and large intestine.
Histamine – A chemical stored in the granules of mast cells and basophil granules prior to release.
Histamine toxicity –A reaction which resembles an allergic reaction, to eating foods containing high levels of histamine.
Hives – A raised itchy area of skin that is usually a sign of an allergic reaction.
Immune system – A complex network of cells, tissues and organs that defends the body against attacks by disease-causing microbes.
Immunoglobulin – One of a large family of proteins, also known as antibody.
Lactase – The enzyme responsible for breaking down lactose in the gun. Lactase is produced by cells lining the small intestine.
Lactose intolerance – The inability to digest lactose, a kind of sugar found in milk and other food products, because of a shortage of the enzyme lactase.
Mast cells – Large granule-containing cells that are found in body tissues where typical allergic reactions occur.
Microbes – Tiny life forms, such as bacteria and fungi, that are visible only under a microscope. They may cause disease.
Molecule – A group of atoms chemically joined together. In a cell, example of different molecules include proteins, fats and carbohydrates.
Proteins – Large molecules composed of one or more chains of amino acids.
Tolerance – A state in which a person with a food allergy fails to develop allergic reactions after ingesting specific foods. This lack of response is sustained over a long period of time.
Tissues – Groups of similar cells joined to perform the same function.
Toxins – Agents produced by plants and bacteria that are poisonous and may also trigger allergic reactions.
Font: Food Allergy. An Overview. NIAID Health Information. National Institute of Health. National Institute of Allergy and Infectious Diseases. USA.
